Ingredients

The following ingredients have 4 Servings
  • 1 ¾ cups all purpose flour
  • 1 cup cornmeal
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • ⅔ cup white sugar
  • ⅓ cup butter (softened)
  • 1 teaspoon vanilla extract (omit if using this recipe for cornbread stuffing)
  • 2 eggs
  • 1 ¼ cups buttermilk
  • ½ cup butter (softened)
  • 2 tablespoons honey
  • 1 tablespoon powdered sugar

Instruction

  • Preheat oven to 375 degrees F.
  • Combine flour, cornmeal, baking powder, and salt in a medium bowl and set aside.
  • Place sugar, softened butter, and vanilla in a medium bowl. Mix with a hand mixer until well combined. Add eggs, one at a time, and continue mixing until well incorporated.
  • Stir in flour mixture and buttermilk, alternately, with a spoon until just combined.
  • Melt 1 tablespoon of butter in an 10- to 12-inch cast iron skillet over MEDIUM-HIGH heat. When butter has melted, remove the pan from heat and swirl the butter around to evenly coat the bottom of the pan. Pour cornbread batter into pan and place in preheated oven.
  • Alternately, if using a baking dish, coat the bottom of the dish with softened butter or non-stick cooking spray and pour cornbread batter into dish.
  • Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Baking time will depend on size of pan so watch closely towards end of baking time.
  • Slice and serve with honey butter.